Frangipane
About 2 ½ cups Because this filling contains raw eggs, it must be baked before using. It is most commonly used in tarts, such as Megan’s Frangipane Fruit Tarts and Bakewell Tart, but it may also be baked on its own in mini muffin tins, perhaps with a single berry or small spoonful of jam in the middle, for tiny dessert cakes.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ sticks (6 ounces) unsalted butter, softened
- 1 cup sugar
- ½ teaspoon almond extract
- 2 large eggs
- 1 ⅓ cups almond meal or flour
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
Let's Cook
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Step 1.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy: 1 ½ sticks (6 ounces) unsalted butter, softened; 1 cup sugar
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Step 2.
Beat in: ½ teaspoon almond extract
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Step 3.
Beat in one at a time: 2 large eggs
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Step 4.
Add and mix until combined: 1 ⅓ cups almond meal or flour; ⅔ cup all-purpose flour; ¼ teaspoon salt
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Step 5.
Use immediately or store refrigerated in an airtight container for up to 4 days.